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A savory, protein-packed Indian pancake made from chickpea flour, filled with fluffy, spiced scrambled eggs. This is a perfect, quick, and nutritious breakfast or light lunch that comes together in under 30 minutes.
For 4 servings
Prepare the Cheela Batter
Cook the Egg Bhurji Filling
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A savory, protein-packed Indian pancake made from chickpea flour, filled with fluffy, spiced scrambled eggs. This is a perfect, quick, and nutritious breakfast or light lunch that comes together in under 30 minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 390.63 calories per serving with 18.14g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Make the Cheelas and Assemble
Substitute the egg bhurji with paneer bhurji (crumbled Indian cottage cheese), spiced tofu scramble, or a sautéed mix of finely chopped vegetables like bell peppers, carrots, and cabbage.
Enhance the batter by adding 1/4 cup of finely chopped spinach (palak), fenugreek leaves (methi), or grated carrots for extra nutrition and flavor.
Add 1 tablespoon of kasuri methi (dried fenugreek leaves) to the egg bhurji during the last minute of cooking for a unique, aromatic taste.
Combining protein from both besan (chickpea flour) and eggs, this dish is fantastic for muscle repair, growth, and keeping you full and satiated for longer.
Besan is naturally gluten-free, making this recipe an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Chickpea flour is a good source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
This meal provides a wide range of essential vitamins and minerals, including iron, magnesium, and B vitamins from besan, and Vitamin D, B12, and choline from eggs.
One serving of Besan Cheela with Egg Bhurji Filling contains approximately 350-400 calories, depending on the amount of oil used. It's a balanced meal with a good mix of protein, carbohydrates, and fats.
Yes, it is a very healthy dish. Besan (chickpea flour) is gluten-free and rich in protein and fiber. Eggs are an excellent source of high-quality protein and essential nutrients. It's a wholesome and satisfying meal, perfect for a nutritious start to the day.
Absolutely. The besan batter can be made and stored in an airtight container in the refrigerator for up to 2 days. Just give it a good whisk before making the cheelas, as it may thicken slightly upon resting.
Sticking usually happens if the tawa (griddle) is not hot enough before you pour the batter, or if you are not using a non-stick pan. Ensure the tawa is on medium-high heat and lightly greased for best results.
Yes, you can easily make this recipe vegan. Simply replace the egg bhurji filling with a spiced tofu scramble. Crumble firm tofu and cook it with the same onions, tomatoes, and spices.
This dish is a complete meal on its own but can be served with mint-coriander chutney, tamarind chutney, tomato ketchup, or a side of plain yogurt (dahi).